This slow cooker Mexican-Style Shredded Beef would be good on a tortilla with lettuce, tomatoes, cheese and sour cream!
We may try it as sandwiches as well.
Slow cooker Mexican-Style Shredded Beef
Ingredients
- 2 lb top round roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 Tbs apple cider vinegar
- 2 8oz cans tomato sauce
- 1 chipolte pepper in adobo sauce (just one from the can)
- 1½ tsp chili powder
- ½ tsp garlic salt
- 2 Tbs lime juice
Instructions
- Freezing instructions:
- Place meat in the freezer bag
- Mix all other ingredients in a bowl and pour in freezer bag over meat.
- Freeze!
- Thaw in the fridge over night
- Cook low for six hours.
- Remove meat from slow cooker and shred. Strain liquid, removing onions. Place shredded meat back into strained liquid and cook 30 additional minutes.
- *If preparing to cook right away:
- Place all ingredients in slow cooker and cook on low for 6 hours
- Remove meat from slow cooker and shred. Strain liquid, removing onions. Place shredded meat back into strained liquid and cook 30 additional minutes.
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